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Carrot and Valençay muffins
Thursday 9 December 2010
Ingrédients
1 egg, 1 yogurt, a pinch of cumin, salt, pepper, 4 tbsp olive oil, 150 flour, 1 tsp baking powder, 70 g grated cheese (Emmental), a whole Valençay, 3 cooked carrots.
Serves 6
Beat the eggs. Season with salt and pepper, and add the cumin, yogurt and olive oil.
Add the flour, and baking powder, and mix until the mixture is smooth and consistent.
Mix in the carrots and grated cheese.
To finish, add large crumbs of Valençay. Lightly stir.
Fill the muffin tins half way and place in the oven at a temperature of 150°C for 30 minutes. Serve warm.
